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Creamy Chicken Street Corn Salad

A vibrant and creamy salad featuring shredded chicken, sweet corn, and zesty spices, perfect for a refreshing lunch or dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken breast, shredded
  • 4 cups frozen corn kernels, thawed
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1/2 cup crumbled cotija cheese can substitute with feta
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely diced
  • 1 clove garlic, minced
  • 1 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1 pinch salt and pepper to taste
Garnish
  • 1/4 cup crumbled cotija cheese optional
  • 1 lime, cut into wedges

Equipment

  • Large mixing bowl
  • Skillet

Method
 

Preparation
  1. Combine shredded chicken, thawed corn, Greek yogurt, and mayonnaise in a large mixing bowl until evenly coated.
  2. Fold in the crumbled cotija cheese, chopped cilantro, diced jalapeño, and minced garlic.
  3. Drizzle with lime juice and sprinkle with chili powder, smoked paprika, cumin, salt, and pepper; stir until well incorporated.
  4. Taste and adjust seasoning as desired.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Stir before serving and garnish with extra cheese and cilantro if desired.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Flavors develop further over time.